Penne with Chicken and Asparagus

• 1 (16 ounce) package dried penne pasta


• 5 tablespoons olive oil, divided


• 2 skinless, boneless chickenbreast halves - cut into cubes


• salt and pepper to taste


• garlic powder to taste


• 1/2 cup low-sodium chicken broth


• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces


• 1 clove garlic, thinly sliced


• 1/4 cup Parmesan cheese

1. Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.

2. Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.

3.  Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.

4. Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.

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